Ingredients:

Jeerkasala rice-1kg
Chicken-750g
Onion-500g
Gingr paste-100g
Garlic paste-50g
Green chilli-4
Tomato medium size-4
Coriander leaves-50g
Mint leaves(puthina)-50g
2 table spoon coriander powder
2 table spoon garam masala
1 teaspoon chilly powdr
4 table spoon curd
Ghee-100g
Salt

Preparation:

Marinate chicken wth salt,turmeric powder and chilly powder and keep it half n hour
Soak rice for 15 mts....drain and keep it aside
In a hard bottom vessel or biriyani chembu saute a few cloves,cardamom,cinnamon bark in ghee.....thn add onion,ginger garlic paste,green chillies.....saute it till brwn.....and then add tomatoes,grinded leaves.....and add all the powders.....stir it well....add chicken pieces nd curd and salt.let the chicken be cooked in that.when the chicken pieces are half cooked add 2 litres of water nd 3 teaspoon of lemon juice.when the water gets boiled add rice.....and keep it in high flame for 10 minutes and stirring it occasionally.
Keep the lid of the vessel tightly sealed and keep it in low flame for 25 minutes.
While serving add fried onions and cashews
Hubliwali biriyani ready....